Condimento ai funghi (wild mushroom topping)
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Condimento ai funghi (wild mushroom topping)
  Italian    Vegetarian    Mushrooms    Toppings  
Last updated 6/12/2012 1:17:31 AM. Recipe ID 47930. Report a problem with this recipe.
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      Title: Condimento ai funghi (wild mushroom topping)
 Categories: Salads, Italian, Vegetarian
      Yield: 10 Servings
 
      1 oz Dried porcini mushrooms
      1 lb Fresh cremini or portobello
           -- mushrooms
      1 lb Ripe tomatoes, peeled,
           -- seeded & finely chopped
  1 1/2 ts Rosemary, minced
      8    Sage leaves, chopped
      2    Garlic cloves, finely minced
           Black pepper
           Juice of 1 lemon
    1/4 c  Olive oil
  1 1/4 ts Salt
 
  Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30
  minutes.  Drain in a sieve lined with cheesecloth, reserving the
  liquid for use elsewhere. Squeeze the porcini & wash in fresh water.
  Cut into very fine pieces. Clean fresh mushrooms with a damp cloth &
  dice them. Place in a medium- sized bowl. Add the porcini, tomatoes,
  rosemary, sage, garlic & pepper. Mix together well.  Toss with the
  lemon juice & oil. Cover & leave for 24 hours. Just before serving,
  add the salt. If it seems to be too moist, then drain off the extra
  moisture. Use as an appetizer salad or as a topping fro grilled
  bread. Or omit, the lemon & use as a pasta sauce.
 




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Recipe ID 47930 (Apr 03, 2005)

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